Chaudfroid of Fillets of Redhead Duck and Venison

Raise the fillets from five redhead ducks, without the wings or minions; pare them into half-hearts; season and saute in clarified butter, keeping them rare; then drain and cool off under a light weight between two pieces of buttered paper; remove the skin, pare them again to have all alike, and dip in a brown chaudfroid sauce (No. 594) reduced with game fumet (No. 397), properly thickened on ice; range them at some distance apart on a baking sheet to harden the sauce; decorate with ornaments of truffles dipped in jelly, and coat the whole in half-set jelly. Cut ten pieces of very red beef tongue, not too thick, but of the same shape and size as the fillets; lay a duck fillet on each piece of tongue, making it adhere, and let get cold. Dress these upright against a vegetable salad cut in small dice, and thickened with jellied mayonnaise (No. 613), then molded in a small pyramidical mold. Surround the bottom with a thick rope of jelly pushed through a pocket. On the top of the pyramid place a cluster of jelly cut in small squares.

Chaudfroid of Venison.—Cut a fillet of venison into slices; dip them in a brown chaudfroid sauce (No. 594) properly thickened on ice, then lay to cool on a baking sheet; when cold, pare and dress in a circle; glaze over with jelly, fill the center with chopped jelly, and outside with a border of jelly croutons.